Lemon Raspberry Cheesecake

Total Time: 4 hrs 10 mins Preparation Time: 10 mins Cook Time: 4 hrs

Ingredients

• Servings: 10
• 1 small poundcake, sliced thin (prepkged or make you own and cool)
• 8 ounces cream cheese, softened
• 2 cups cold milk, divided
• 2 (3 1/2 ounce) packages lemon pudding mix
• 8 ounces whipped topping or 8 ounces whip your own sweetened cream, divided
• 1/4 seedless raspberry jam

Recipe

• 1 line the bottom of a springform pan with the sliced poundcake.
• 2 in a large bowl, beat 1/2 cup of milk with the cream cheese until smooth.
• 3 (this takes a few minutes, be patient) add remaining milk and the pudding mix.
• 4 beat until smooth.
• 5 stir in 1 cup of whipped topping (or whipped cream) until smooth and well blended.
• 6 spoon into springform pan.
• 7 stir the raspberry jam into the remaining whipped topping until just blended.
• 8 spread evenly over the top of the lemon layer.
• 9 chill at least 4 hours.
• 10 you may use chocolate flavored pudding instead of the lemon flavored, or ladyfingers in place of the pound cake.